Fermented salted anchovies

Myeolchi-jeot 멸치젓


Salted and fermented anchovies are an essential ingredient for making delicious kimchi in Korea, especially in Southern Jeolla province. After a long time fermenting, the anchovies break up very nicely. You can find this at larger, well-stocked Korean grocery stores.


Recipes that use fermented salted anchovies (myeolchi-jeot):

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